Gordon Ramsay Baked Chicken Food

GORDON RAMSAY'S STICKY LEMON CHICKEN

Steps:

• In a large skillet pan, add the oil to Med/High Heat. Season the chicken well with salt and pepper. Add the chicken to the skillet and cook for about 5-6 minutes, turning each piece.
• Add the garlic cloves, soy sauce, and honey to the pan, making sure to get all the chicken in the sauces. Coninue to cook for a 5 minutes.
• Add the water and lay the slices of lemon on top of the chicken in the pan. Put a lid on the pan and continue to cook for about 10-15 minutes.
• Season the chicken with thyme and parlsey. Continue to cook until the chicken cooked through and no longer pink.

GORDON RAMSAY BAKED CHICKEN

Steps:

• Preheat the oven to 200℃.
• Then, season the chicken from the inside. In a bowl, add melted butter, tarragon, salt, and pepper and mix.
• Rub this butter over and under the skin of the chicken.
• In a bowl, add chickpeas, chilies, lemon zest, salt, pepper, and some olive oil and mix well. Add this stuffing to the chicken cavity and place a whole lemon in it.
• In a roasting pan, add the garlic heads and place the chicken over them. Drizzle olive oil over the chicken and sprinkle salt and pepper over them. Place the pan in the oven and roast for 10-15 minutes until it just starts to crisp.
• Then, decrease the temperature of the oven to 180℃ and roast the chicken for about 1½ hours until it is perfectly cooked and golden.
• Take out the lemon from the cavity and then take out the stuffing and put it on a plate. Cover the chicken in foil and let it rest for 10-15 minutes.
• For the salad, add the teared-up lettuce leaves, avocado, and spinach. Mix vinegar, olive oil, honey, and mustard in a bowl and drizzle about 2 tablespoons of the dressing over the salad.
• Add the garlic from the roasting pan to the stuffing bowl and squeeze half a lemon over it as well. Mix it and then mash it. Add a tablespoon of oil to this and mix.
• Serve the baked chicken with mashed stuffing and the salad.

GORDON RAMSAY'S STUFFED CHICKEN

Steps:

• Cut a deep slit along one side of each chicken breast, without slicing right through, then open it out like a book. On a clean chopping board, finely chop 4 sage leaves, then mix into the ricotta and season with salt and pepper to taste.
• Lay two Parma ham slices on the board, overlapping them slightly. Put a sage leaf in the middle and lay an open chicken breast on top. Spoon a quarter of the ricotta mixture onto the middle of the chicken, then fold the sides together again, to enclose the filling. Now wrap the Parma ham slices around the stuffed chicken breast. Wrap in cling film. Repeat with the rest of the chicken breasts and chill for 1-2hrs to firm up slightly.
• Heat the oven to 350F and place a roasting pan in the oven to heat up. Heat a heavy-based frying pan and add the olive oil. When hot, fry the Parma-wrapped chicken, in batches if necessary, for 2 mins on each side until browned.
• Lay a few thyme sprigs on each chicken breast, then place in the hot roasting pan. Cook in the oven for 12-15 mins, depending on size, or until the meat feels just firm when lightly pressed.
• Rest the chicken, covered with foil, in a warm place for 5-10 minutes Slice each stuffed breast thickly on the diagonal and arrange on warm plates.

SMOKED PAPRIKA CHICKEN STROGANOFF (GORDON RAMSAY)

Steps:

• Make the Spatzle (ingredients for the spatzle start with the 150 g of flour):.
• Mix the salt, nutmeg and flour together.
• Beat the egg and the egg yolk together and mix with the flour mixture to make a paste.
• Mix the milk and water together and slowly add to the flour mixture to make a thick batter.
• Put a colander with large holes over a pan of boiling water. Pour about 1/2 the batter into the colander and press it through the colander into the water with a spatula.
• Allow the spatzle to simmer for about 2 minutes then remove from the water with a slotted spoon and set aside to cool
• Repeat with the other half of the batter.
• When the chicken has finished cooking (see below), melt some butter in a separate frying pan, add the spatzle, salt, pepper, and a little olive oil. Fry the spatzle til crispy (or to taste).
• Make the chicken:.
• Sprinkle the 2 teaspoons of smoked paprika over the thinly sliced chicken breasts.
• Drizzle a pan with olive oil and when hot, fry the chicken for 2 or 3 minutes or until about 3/4 cooked and golden.
• Remove chicken to a platter and set aside.
• Put about 1 tbsp of olive oil in the same pan and saute the onion and garlic until soft.
• Add bell peppers and mushrooms and cook for another 3 to 4 minutes.
• Put about 1/4 cup of wine in the pan to deglaze it. Add about 1/2 cup of chicken broth and bring to a boil.
• Add the sour cream and mix well.
• Add the chicken and juices from the chicken back to the pan and bring back to a boil. Add the rest of the chicken broth if it starts to dry out.
• Finally toss in the sugar snap peas and garnish with a handful of chopped flat leaf parsley.

GORDON RAMSAY'S ROASTED CHICKEN WITH HERB GNOCCHI AND MUSHROOMS.

Steps:

• 3 lbs large Idaho potatoes, a scant 2/3 cup (not quite 2/3 cup) of pasta flour, 2 eggs,3/4 to 1 cup of soft blue cheese,3 tbsp chopped mixed herbs (chervil, parsley, chives, basil),Salt and pepper,olive oil, to drizzle and fry.
• 1 tbsp butter Bake the potatoes in the oven until the skin is crisp on the outside and the potato is soft and fluffy in the middle. Scoop out the flesh then pass through a mouli until completely smooth and there are no lumps (a food mill would also work for this).
• Lay the potatoes out on the work surface and dust with flour. Mix together.
• Make a well in the middle of the potato and flour mix. Beat the eggs and cheese together and pour into the well. Gradually fold together the potato and flour mix into the wet ingredients then add the herbs and seasoning to taste.
• Scoop the mixture into a bowl and cool until firm. Shape the mixture into long sausages, about 1.5cm thick on a lightly floured surface. Cut into 2-3 cm lengths with the back of a knife so the ends are blunted a little.
• Bring a large pan of salted water to the boil. Add the gnocchi. As soon as they float to the surface, give them another 30 seconds then fish out with a slotted spoon into a bowl of ice-cold water. Repeat with the rest. Drain then dry completely with kitchen paper or in a clean tea towel. Toss in a little olive oil.
• Heat some oil and the butter in a frying pan and brown the blanched gnocchi for a few minutes, turning them, until nicely caramelized all over.
• To cook chicken, 2 chickens (both chicken breasts, bone in),Small bunch of thyme,2 sprigs of rosemary, 1 bay leaf,1 head of garlic, halved horizontally,2 lemons, sliced,1 tsp white peppercorns,1 tsp coriander seeds,sea salt and black pepper,2 tbsp olive oil,2 tbsp butter.
• Season the chicken with salt and pepper. In a baking dish, combine all other ingredients and then add the chicken on top. Place in a 375ºF oven and roast for 20-25 minutes. Remove from oven and let rest for 10 minutes.
• Garnish per plate, 2 baby carrots,1 salsify baton,1 baby leek, A few white mushrooms (or other seasonal variety), chopped, Olive oil, A few truffle slices, if available
• Blanch the carrots, parsnip and carrots in boiling water for 1-2 minutes then dip in ice and water bath to stop the cooking process. Then sauté them with the mushrooms in olive oil and check for seasoning.
• To serve, carve the breast meat from the bone and arrange the chicken with the herb gnocchi, pan-roasted baby carrots, leek, parsnip and mushrooms then scatter with a few slices of truffle, if available.

GORDON RAMSAY'S MALAYSIAN CHICKEN CURRY

Steps:

• To make the curry paste. Put the garlic, chillies, lemon grass, ginger and shallots in a food processor to form a paste. (Or you can use a pestle and mortar).
• Next, heat the oil in a large heavy-based pan. Tip in the curry paste with 1 tsp ground turmeric and stir over a medium heat for a few minutes. Add the onions and cook, stirring for 5 minutes.
• Season the chicken pieces with salt and pepper and add to the pan, stirring to coat in the paste. Add the lime leaves, cinnamon stick, star anise, coconut milk, stock, sugar, soy and fish sauces and bring to the boil. Reduce the heat to a simmer and cook gently for half an hour to an hour until the chicken is tender.
• Skim off any excess oil on the surface of the curry. Taste add salt and pepper if you think its needs. Add the beans and cover for another few minutes until the beans are tender.
• To serve, scatter the coriander leaves over the curry and serve with rice and roti.